JRE ACADEMY 2026: When Chefs Take Responsibility for Taste, Knowledge, and the Future of the Culinary Profession
At a time when food, flavors, and trends are becoming increasingly standardized and losing their distinctiveness, the JRE Academy 2026 reopens the conversation about what authentic taste, responsibility, and guest relations mean today. The hospitality industry is facing growing pressure to conform, while identity, values, and the human aspect of the profession remain key elements that set it apart. Good inns and restaurants are among the few places where these questions are still consciously addressed. That’s why the JRE Academy is designed as a space for connecting knowledge, experience, and the realities of the hospitality profession, and for fostering dialogue about the values without which this field would lose its meaning.
As Grega Repovž, President of JRE-Slovenia, emphasized in his address: “The question isn’t whether inns and restaurants have influence. The question is whether we’re aware of it — and what we choose to do with it.”
On January 19th, 250 hospitality professionals and experts gathered at the JRE Academy, JRE-Slovenia’s flagship event, held at the Rog Centre in Ljubljana. They came in search of knowledge, inspiration, and concrete, practical tools. Created by chefs for chefs, the event offered hands-on expertise, in-depth professional discussions, open dialogues, and countless opportunities for networking within the industry.
Among the participants of JRE Academy were: Dr. Žiga Vavpotič (Bora Partners), Dorli Muhr (Weingut Dorli Muhr), Alexander Wulf (Troyka), Ivan Simič (President of the Slovenian Chamber of Tax Advisers), Marko Lukić (Lumar, Manager of the Year), Gregor Trebušak (Slovenia Business Club), Ciril Komotar (Komotar Minuta), Franci Jezeršek (Gostinstvo Jezeršek), Vesna Čarman (Gostilna Danilo), Meta Repovž (Gostilna Repovž), Rasti Fakuč (DAM), Naci Rajh (Gostilna Rajh), Mateja Čotar (CHR Partners), as well as members of JRE-Slovenia who co-created the program: Bine Volčič (Posestvo Monstera), Ksenija Mahorčič (Gostilna Mahorčič), Jorg Zupan (Aftr), Grega Repovž (Gostilna Repovž), Marko Pavčnik (Pavus), Nejc Farčnik (Grič), Gregor Jelnikar (Georgie Bistro), Nina Bratovž (JB Restaurant), and Tomaž Kavčič (Gostilna pri Lojzetu, Dvorec Zemono).
True to the JRE name, the food was nothing short of exceptional. Dishes were prepared by JRE chefs Tadej Gašparin (Pikol), Boštjan Rakar (Gostilna Rakar), Tomaž Bratovž (JB Restaurant), Jure Brložnik (Miza za štiri), Jakob Pintar (TaBar), and Luka Košir (Grič).
The JRE Academy 2026 also marked the expansion of the JRE family, welcoming three new members — Spargus, COB, and Milka — who embody the association’s values through their vision, quality, and approach to hospitality. With this, JRE-Slovenia continues its commitment to top-tier, authentic, and contemporary cuisine built on respect for ingredients, knowledge, and people.
JRE Academy 2026 once again confirmed its vital role in both the Slovenian and wider regional hospitality landscape — as a platform for knowledge exchange, strengthening professional connections, and collaborative reflection on the future of the culinary profession. Knowledge, passion, and community remain the driving force behind this industry.
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Be sure to also read the addresses from the President of JRE-Slovenia — and don’t miss the PHOTO GALLERY.
